Arugula Asparagus Salad

Cut the arugula greens into 1½ inch length and place in a large bowl.

In a steamer that is set over boiling water, steam the asparagus, covered, for 1 to 2 minutes or until just crisp-tender. Put the steamed asparagus into a colander, rinsing under cold water to stop cooking. Drain very well.

Finely chop the bacon and cook in a large heavy skillet until golden and crisp, remove from heat and fat, reserving 3 tablespoons of the drippings.

Whisk together shallots, orange juice, vinegar, salt,and pepper in a medium sized bowl, carefully whisk in the hot bacon fat. Toss the greens with enough of the warm dressing to coat then sprinkle with bacon. Serve warm.